Pinot Noir
This village appellation spans 100 hectares of production andon average yields 3,600 hectolitres of exclusively red wine.The soils farmed within this appellation zone are highlyconcentrated in pebbles and gravel, which enhances the wine'ssuppleness. These soils also contain significant amounts of iron.The estate's growing area covers 0.8386 ha, with an annualproduction of 35 hectolitres (4,700 bottles).
Vinification of the harvest, 80% of which has been previously destemmed, entails a three-step operation:- pre-fermenting cold maceration for 3 to 5 days;- transformation of the must into wine during 4 or 5 days;- then 3 or 4 more days to complete the extraction of soluble matter (tannins, anthocyanins, etc.) in the right proportions. After pressing, the new wine is poured directly into 228-litreoak barrels (this process uses no new barrels in order to preservethe fruit and authentic expression of the pinot noir grape). Duringthe 18 months of maturation enriched by contact with the wood,racking is performed twice to eliminate the lees.The bottling stage ultimately takes place at the estate underthe winegrower's watchful eye.
A decisively red colour. During its earlier years, raspberry fragrances prevail, yet other fruits also enter into the nose; with time, these aromas give way to meatier scents and savours.
This wine is your perfect accompaniment for white meat and roasted meat dishes.Chambolle-Musigny offers considerable suppleness while atthe same time conserves the high quality requisite for ageing,making the tasting experience enjoyable after as little as 2 years of ageing and every bit as enticing later on, even beyond 10years in the bottle.Suggested cellaring period: from 2 to over10 years